When did China start making sake?

Du Kang was the first to make wine in the Xia Dynasty. To this day, there is still this kind of wine. It is also described in many ancient poems. Such as Cao Cao's tanka line.

There are three theories, one is Yidi wine-making, one is that there were various wine-making methods in the era of the Three Emperors and Five Emperors, and Yidi summarized and improved these wine-making methods and promoted them, and the other is ape wine-making.

The earliest wine was invented by Dayu!! That is, Dayu in the mythical story.

The history of China is a history of wine. Legend has it that the origin of sake brewing is 5,000 years old. But there are also different opinions and no conclusion has yet been reached.

1.It started 5,000 years ago: brewing beer. The Shaanxi Provincial Institute of Archaeology has found beer-brewing utensils, such as wide-mouth jars, funnels, small-mouth pointed bottom bottles and movable stoves, in Mijiaya, Xi'an, which appeared between 3400 BC and 2900 BC.

2.Started in the period of the Yellow Emperor: brewing liquor. "The Yellow Emperor's Neijing: Su Wen".

It records the scene of the discussion between the Yellow Emperor and Qibo about winemaking, and also mentions an ancient liquor, liquor, that is, a sweet wine made from animal milk.

3.It started with Xia Yu.

Chao: Xinmin Evening News, August 23, 1987

Published "5,000-year-old wine-making utensils found in Ju County, Shandong", including pottery cups, skulls, goblets, goblets, goblets, jue, pots, horns, etc. There is a large collection of pottery and fine bronze objects.

4.Began in the Shang and Zhou dynasties: brewing medicinal wine.

Archaeological excavations and research results show that during the Shang Dynasty, from the princes and nobles to the common people, all social activities were restricted by rituals, and the essence of this rituals was wine. There are also officials of the wine master and the wine man, who are responsible for managing the brewing and use of the wine, so as to ensure the needs of the sacrificial Yan Nai.

5.Started in the Han Dynasty: Brewing distilled spirits. A bronze still appeared, consisting of two parts, a retort and a kettle. In Pengxian County, Sichuan, Xindu has unearthed the Eastern Han Dynasty's "wine-making" portrait brick twice, and its graphic is the portrait of the production of distilled liquor as a mu Hengfang.

6.Beginning in the Tang Dynasty: there are poems as proof. Yongtao "since the Chengdu shochu cooked, do not think about the body into Chang'an. Obviously, soju, that is, liquor, has appeared in the Tang Dynasty and is relatively popular. Among the cultural relics of the Sui and Tang dynasties, there are also wine glasses of only 15 20ml.

7.Started in the Song Dynasty: Daqu brewing. Northern song dynasty.

Tian Xi's "Koji Materia Medica" has been distilled 2 or 3 times, and the degree is high, and it will be drunk when you drink a small amount. History of the Song Dynasty

The "steamed liquor, waiting for the summer to come out" is the traditional method of today's Daqu liquor.

8.Started in the Yuan Dynasty: solid distilled spirits. Li Shizhen, "Compendium of Materia Medica".

Use strong wine and dregs into the retort, steam it to steam, use a vessel to take the dew, and all the wine that is rancid can be steamed and burned." The distillation method is similar to the retort barrel solid-state distillation used today.

The Chinese concept of liquor originated from the discovered fruit wine, which was made from the fruit of the tree.

In the days when there were no crops such as grain, fruit trees were everywhere. In the absence of "diners" from outside, the fruits fend for themselves and fall freely under the trees, some turn into spring, summer, autumn and winter mud to protect the trees, and some accumulate in tree pits or stone nests. The fruits are crowded together for many years and beaten by wind and rain, and they must rot, and when the weather conditions are suitable, not only do they not rot into a nest of stinking, but ferment the juice, that is, the most primitive wine.

Although the uncivilized animals cannot come up with the name of wine, their senses are more sensitive than humans, and they can still distinguish between good and bad drinks. Wine is stronger than water, mellow in water, fragrant in water, and sweet in water.

The origin of sake brewing

One day in the early summer of 1977, Professor Li Chuankui of the Institute of Vertebrate Paleontology and Paleoanthropology of the Chinese Academy of Sciences excavated a gibbon fossil at the archaeological site of Songlinzhuang near Shuanggou. After testing, it has a history of 18 million years, and the bones are soaked with wine ingredients, so it is named "Shuanggou Drunken Ape".

Many wild history notes of "ape wine" and "monkey wine" confirm from the side that apes can make fruit wine. Li Rihua, a native of the Ming Dynasty, wrote "Pengqi Night Talk" said: "There are many apes in Huangshan, and the flowers and fruits picked in spring and summer are brewed into wine in the stone injection, and the aroma is overflowing, and the smell is hundreds of steps."

The Qing dynasty Lu Zuofan recorded in the "Puppet Records of Western Guangdong": "Pingle and other mansions in western Guangdong, there are many apes in the mountains, and they are good at picking flowers and making wine. Whoever enters the mountain and gets his nest will have as many stones of wine.

Drink it, the fragrance is abnormal, and the name is ape wine".

Summary. Hello dear and happy to answer your <>

<> the earliest sake was made by natural fermentation. The earliest wines you can find are naturally fermented wines, including fruit wines and grain wines. In ancient times, people may have been exposed to certain naturally fermented liquors and then imitated them.

It is found in the oracle bone inscriptions unearthed in Yin Ruins"The word "醴" is enough to prove that the existence of winemaking may have been earlier.

What was the first sake made from.

Hello dear and happy to answer your <>

<> the earliest liquor was made by natural fermentation. The earliest wines you can find are naturally fermented wines, including fruit wines and grain wines. In ancient times, people may have been exposed to certain naturally fermented liquors and then imitated them.

It is found in the oracle bone inscriptions unearthed in Yin Ruins"The word "Li" is enough to prove that the existence of winemaking may be more than Tanbi early.

Dear, I also found out for you: Oak Jian's current wine is made of Liang Shi grain. Grains and potatoes are the main raw materials for the production of liquor, and other sugary raw materials and starch-containing substitute raw materials can also be used to make liquor.

Grain raw materials: sorghum, corn banquet, rice, are the main raw materials used to brew liquor in grain raw materials, some famous liquor in addition to the use of the above raw materials, but also with some other grains and cereals. <>

The earliest liquor in China was made from rice and fruits.

Chinese wine has a long history. Chinese winemaking techniques can be traced back 9,000 years to the Jiahu culture, using ingredients such as rice, honey, grapes and hawthorn. The earliest wines were rice wine, fruit wine, and mead.

The history of Chinese liquor is much older than the legendary "Yidi Liquor" and "Du Kang Liquor". Hunger shouts.

A unique type of liquor in China.

Rice wine, rice wine, and white wine are all unique to China. The order of its invention is that there is rice wine first, then rice wine, and then white wine. The time interval between them is very long.

More than 9,000 years ago, rice wine was invented, and then after about 2,000 years of development, rice wine was filtered and there was rice wine, and after about 5,000 years, the distiller was invented, and after distillation, there was a higher liquor in rice wine.

The history of Chinese baijiu is at least 2,000 years old, and the wine steamer unearthed from the tomb of the Marquis of Haiyang in the Han Dynasty gives strong evidence. The history of Chinese rice wine is about 7,000 years. Archaeological excavations at the Hemudu site in Hemudu Town, Yuyao City, Zhejiang Province, have unearthed a large number of artificially cultivated rice and pottery similar to wine vessels, proving that the history of rice wine is about 7,000 years.

In ancient China, the working people began to use grains to make wine very early, and the main ingredient of wine was ethanol (alcohol). [4][5]

Alcoholic beverages. Winemaking began at least in the early agricultural era of China. Liu An of the Han Dynasty mentioned in "Huainanzi" that "the beauty of Qing'an begins with Leiyun". [4][5]

Jiang Tong of the Jin Dynasty wrote in "Jiu Hao": "The prosperity of wine comes from the emperor, or Yun Yidi, and Yun Dukang." There is no end to the meal, the commission is empty, the accumulation is flavorful, and the fragrance is stored for a long time. ”

Jiang Tong was the first person in the history of our country to put forward the theory of "natural fermentation of grains and winemaking". [5][4]

Mr. Fang Xinfang gave a specific description of this: "Before and after the advent of agriculture, the method of storing grain was relatively extensive. Natural grains will be moldy and sprout after being damp, and the leftover cooked grains will also be moldy, and these moldy and sprouted grains are the natural koji tillers (nie) in ancient times, which can be fermented into wine, that is, natural wine.

People are constantly coming into contact with natural koji and natural sake, and are gradually accepting natural sake. Over time, the stupid imitation of the old invented artificial koji tillers and artificial wine. ”[4][5]

The explanation of this problem in modern science is that starch is gradually decomposed into sugar and alcohol under the action of enzymes, and naturally transforms into wine-rich wine, and enzymes are secreted by microorganisms in nature. [5][4]

In ancient times, the wild fruits collected in people's food were high in sugar, and they could be fermented into wine without going through liquefaction and saccharification.

In industry, alcohol has a wide range of applications.

The earliest liquor in our country was made from fruits.

Regarding fruit winemaking, before the Han Dynasty, China did not seem to use fruit wine, and there is no record of this. According to the Book of Han, Zhaochun Qin records that Zhang Qian, when Emperor Wu of the Han Dynasty, sent an envoy to the Western Regions and brought back grape seeds and wine from Dawan in the Fergana Basin of present-day Central Asia. The "Shennong's Materia Medica", which was written in the Eastern Han Dynasty, has mentioned "grapes......It can be made into wine, and it can be used to make valleys".

However, it was only said that it could be made into wine, and it was not clear whether this was based on the wine imported from outside the Yumen Pass, or whether the Chinese nation had begun to brew Portuguese Bizhu wine at this time. So it can only be said that it was known at that time that grapes could make wine. By the time of the Three Kingdoms, the people of the Central Plains had already made wine, but it was still not common, and the taste was not necessarily good.

In the Tang Dynasty, excellent varieties of mare's milk grapes were transplanted from Gaochang, and the winemaking method of the Western Regions was directly absorbed, so the wine was produced with "strong aroma and taste". Since then, grape wine has become popular in the Central Plains.

The ancestor of winemaking: China's forest residue winemaking not only has a history, but also has many varieties of wine. People have a saying that "no wine can not be a feast", and while tasting fine wine, they have a strong interest in the development of winemaking and who is the ancestor of wine.

Some people say that the earliest ancestor of winemaking was Yidi of the Xia Dynasty.

Some people also say that Du Kang is the originator of winemaking, according to legend, in the Xia Yu period, Yidi summed up various methods of winemaking, and found that the wine brewed with grain is mellow and delicious, like a sweet spring as intoxicating.

The liquor he made by fermenting glutinous rice predates the existence of Du Kang wine, and Yidi is considered to be the founder of winemaking. However, folk surveys have found that most people still believe that the ancestor of wine is Du Kang. Cao Cao said in the tanka line, "You should be generous, you should be unforgettable, and the only way to solve your worries is Du Kang."

So Du Kang became synonymous with wine. <>